食品专业英语 课件 第9、10章 LESSON 9　QUALITY CONTROL TOOLS AND FOOD SAFETY EVALUATION、LESSON 10　CRISIS MANAGEMENT FOR FOOD INDUSTRY

食品专业英语FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目录CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYQualityControlSafe,WholesomeandConsistentFoodProducts=Commitment+Awareness+Teamwork+Communication+QualityControl

Keyelementsofaqualitycontrolprogram:managementcommitment,qualityawareness,ateameffortopencommunicationActivitiesdesignedtoassureastandardofexcellenceBasicqualitycontrols(1)IngredientSpecifications(2)ApprovedSupplierList(3)ProductFormulations(4)ProductStandards(Specifications)(5)ManufacturingProcedures(6)In-processAnalysis,RecordsandReportingSpecifications(7)CriticalControlPointIdentification/SamplingProgram(8)PackagingandLabelDescriptions(9)GoodManufacturingPractices(GMP)andSanitation(10)WarehousingandShipmentPrograms(11)LaboratoryAnalysis(12)RecallPrograms.IngredientSpecifications(1)Ingredientspecificationsdocumentsshouldinclude:NameoftheingredientInternalcodenumberEffectivedateBasicdescriptionofingredientSpecificationcategorizedas:(Critical,Major,Minor)ActionandrejectlevelsIngredientstatementApprovedSupplierList(2)Forapprovingalternateingredientsourcestwokeyquestionsare:Doestheingredientmeettheexistingorneededspecifications?Doesthenewingredientprovidethesameordesiredfinishedproduct?Theapprovedsupplierlistshouldcontainthefollowinginformations:(1)Ingredientnameandinternalcode.(2)Suppliername,address,keycontactandphonenumber.(3)Tradenameofingredient.(4)Suppliercodenumber.ProductFormulation/Recipe(3)Productformulation/recipeshouldinclude:(1)Nameoftheproduct.(2)Internalcodenumber.(3)Effectivedate.(4)Listingoftheingredients.(5)Listingoftheingredientcodes.(6)Percentageformula.(7)Batchformula.(8)Batchyield.(9)Ingredientstatement.Additionalinformations:packaging,lotsize,regulatoryconstraints,netweight,packagecountperbatch,etc.ProductStandards(4)Productstandardsdefinethefoodbyphysical,chemicalandmicrobiologicalcharacteristics.Physicalcharacteristics:size,shape,dimensions,weight,volume,countperpackageorcontainer,presenceoffines,oranyotherspecialfeatureswhichdefinetheparticularfood.Microbiologicalstandards:Salmonella,Clostridiumbotulinum,StaphylococcusaureusandClostridiumperfringensThesensorypropertiesofafoodproduct:flavor,texture,aromaandappearanceManufacturingProcedures(5)Foreachproduct,documentthemethodoffabricationorprocessingprocedurestoeaseduplicationfromlottolot,shifttoshiftanddaytoday.Severalkeypointstoconsiderwhenidentifyingimportantprocessingoperations:TimeTemperatureEquipmentrequiredOrderofadditionforingredientsWeightIn-processRecords(6)In-processrecordkeepingisawayofobtainingtheinformations.Measurements:WeightTemperatureSizeandshapeIngredientusageProductyieldScraporwasteMaterialbalanceReworkParticipants:qualitycontrolpersonnel,

productionpersonnelandsupervisorymanagementCriticalControlPointIdentification/SamplingProgram(7)Acriticalcontrolpointisastepintheprocessorinproductformulationwheresmalldifferences,changesormistakescancausethefinishedproducttobeahealthhazard,illegalorcostlytothebusiness.Criticalcontrolpointsinprocessingsimplyrelatetothoseprocessingstepsthatinfluenceyieldorinferiorproduct.Somecriticalcontrolpointsaredefinedbyregulationwhenpublichealthorproductidentitiesareofconcern.PackagingandLabeling(8)Twobasicpackagesaretypicallynecessaryforfoodproducts.Theprimarypackageenclosesthefoodandhasdirectcontactwiththeproduct.Thesecondarypackageisusedtoassemblemultiplepackagedfooditemsforshipment.GoodManufacturingPractices(GMPs)andSanitation(9)GMPs

(GoodManufacturingProcedures):Federalregulationsdefinespecificprocedurestominimizethecontaminationoffoodproductsbypeopleinmanufacturing,processingpackagingandwarehousingfacilities.(3)Trainemployeeseffectivelyhygiene,sanitation,andpestcontrol.(4)AlongwithGMPs,acleaningandsanitizingprogramisessential.Cleaningandsanitizingshouldaddressthreebasicareas:(5)Exteriorfacilityandgrounds.(6)Internalfacilityincludingfloors,walls,ceilingsandventilationsystem.(7)Equipmentandallfoodcontactareas.(8)Cleaningandsanitizingprogramscontrolthedirt,debris,preventsthegrowthandcontaminationfrommicroorganisms,insectsandpests.Italsomaintainstheequipment’singoodshape.AnoverviewofGMPs:(1)Individualwithdiseasescannotworkintheareaswherefoodcontaminationispossible.Individualswithinfectedwounds,sores,boil.(2)Foodhandlersmustfollowgoodpersonalhygienepractices.Warehousingandshipment(10)Warehousinginvolvesthreeactivities(receiving,storageandshipping)thatareincludedinaqualitycontrolprogram.Thereceivingoperationisthefoundationforprocessingfinishedfoodproductsofadesignatedquality.Improperstoragecanadverselyimpactuponthequalityofmaterials,ingredientsandfinishedproduct.Shipitemsonafirst-in-first-outbasisandusethesameguide-linesinshippingthatyoufollowedinreceiving.LaboratoryAnalysis(11)Laboratoryanalysisisthephaseinwhichaqualitycontrolprogramisimplementedafterproductisproduced.Performalllaboratoryanalysisinaroomawayfromtheprocessingarea.Threewaystolaboratoryanalysis:(1)Inhouselab.(2)Insideindependentlab.(3)Combinationofinhouseandindependentlab.RecallProgram(12)Productrecallhastobringbackproductfromthedistributionsystem.Thepublicimageofbusinessescanbedestroyedduringarecallifawell-organizedplanisnotimplemented.Whywouldaproductberecalled?ProductsarerecalledfromdistributionareaasaresultofvoluntaryactionbyabusinessfirmorinvoluntaryactionduetoFoodandDrugAdministrative(FDA)action.Foodqualityisthedemandandanexpectationofconsumers.Tomeetthisconsumerneed,everyfoodbusinessshoulddevelopanduseaneffectivequalitycontrolprogram.Failuretomeetconsumerdemandcancauseadeclineinproductsalesandprofitability.FoodSafetyFoodsafety:ascientificdisciplinedescribinghandling,preparationand

storageoffood

inwaysthatprevent

food-borneillness.Food-bornediseaseoutbreak:theoccurrenceoftwoormorecasesofasimilarillnessesresultingfromtheingestionofacommonfoodisknown.Foodsafetyconsiderations:Theoriginsoffood:thepracticesrelatingtofoodlabeling,foodhygiene,foodadditivesandpesticideresiduesPoliciesonbiotechnologyandfoodGuidelinesforthemanagementofgovernmentalimportandexportinspectionCertificationsystemsforfoods.FoodsafetyandFoodqualityFoodsafetyreferstoallthosehazards,whetherchronicoracute,thatmaymakefoodinjurioustothehealthoftheconsumer.Foodqualityincludesallotherattributesthatinfluenceaproduct’svaluetotheconsumer.Thisincludesnegativeattributessuchasspoilage,contaminationwithfilth,discoloration,off-odorsandpositiveattributessuchastheorigin,color,flavor,textureandprocessingmethodsofthefood.Foodcantransmitpathogenswhichcanresultintheillnessordeathofthepersonorotheranimals.Foodcantransmitpathogenswhichcanresultintheillnessordeathofthepersonorotheranimals.Bacteria,viruses,moldsandfungusarethemainmediumsoftransmittingdifferentdiseases.Itcanalsoserveasagrowthandreproductivemediumforpathogens.TwoissuesoffoodhygieneIndevelopedcountriesthereareintricatestandardsforfoodpreparation,whereasinlesserdevelopedcountriestherearelessstandardsandenforcementofthosestandards.Theavailabilityofadequatesafewater,whichisusuallyacriticaliteminthespreadingofdiseases.Intheory,foodpoisoningis100%preventable.Howeverthiscannotbeachievedduetothenumberofpersonsinvolvedinthesupplychain,aswellasthefactthatpathogenscanbeintroducedintofoodsnomatterhowmanyprecautionsaretaken.Fivekeyprinciplesoffoodhygiene(1)Preventcontaminatingfoodwithpathogensspreadingfrompeople,pets,andpests.(2)Separaterawandcookedfoodstopreventcontaminatingthecookedfoods.(3)Cookfoodsfortheappropriatelengthoftimeandattheappropriatetemperaturetokillpathogens.(4)Storefoodsatthepropertemperature.(5)Usageofsafewaterandsaferawmaterials.Worldwideintensificationofagriculturalproductionhasputgreatpressureonbasicqualityandsafetycharacteristicsoffoodproducts.Wide-scaleuseoffertilizers,pesticides,growthpromotingagents,andveterinarydrugsmayleaveresiduesinedibleproducts,andthepresenceofenvironmentalcontaminantsinfoodsmayposepossiblehealthriskstoconsumersandhusbandryanimals.Inaddition,pathogenicmicroorganisms,viruses,andmutantproteinshavecausedseriousoutbreaksofhumanillnesses.Continuingattentionisneededtosafeguardtheagriculturalproductionchainfromcurrentandnewlyappearinghealththreats.FoodmaterialssamplingforawiderangeofobjectivesMainareas:RiskanalysisCompliancewithregulatoryrequirementsPost-marketmonitoringSurveillanceManufacturingprocesscontrolTheuniversalityofTheoryofSampling(TOS)allsamplingprocessesirrespectiveofthenatureoftheirtargetlotsneedtobestructurallycorrectinordertoensureasufficientdegreeofaccuracyandunbiased,representativeprecision.Thisalsoappliestotheassessmentoffoodssafety,includingfoodcontaminants,additives,naturallyoccurringtoxins/antinutrients,orcontaminatingmicroorganisms,andwholefoodsderivedfromgeneticallymodifiedplants.Riskanalysisisasystematicapproachtoreachconclusionsonthesafetyandnutritionalvalueoffoodsandassociatedhazardsforhumansoranimals.Threekeyfundamentals:RiskassessmentRiskmanagementRiskcommunicationA

hazardisdefinedas“Theintrinsicpotentialofafoodoragenttocauseadversehealtheffectsinhumansortheenvironment”.Risk

isdefinedas“Thelikelihoodthatunderparticularconditionsofexposure,ahazardwillrepresentarealthreattohumanoranimalhealth”.Riskisthusafunctionofhazardandexposure.Riskassessmentisascience-drivenprocess.Itincludes:Identificationofhazard(s)orpotentialrisksToxicological/nutritionalcharacterizationoftheidentifiedhazard(s)EvaluationofexposuretofoodorassociatedsubstancesbyhumansOverallcharacterizationoftheidentifiedrisk(s)regardingtheirimpactonhumansandtheenvironmentsThemainobjectiveofriskassessment:TocharacterizethenatureandseverityoftheidentifiedriskToprovideinformationwhethersafethresholdlevelsforconsumerscanbeestablished,andiftheselevelshavebeenexceededTheriskanalysismodel,developedbyFAOandWHOIntheimprovedmodelaspecialevaluationphaseisproposedwhereallavailableinformationfromtherisk-benefitassessmentprocessisevaluated,i.e.,acceptabilityanddistributionofrisks,costs,andbenefits.Allinterestedstakeholdersareinvitedtoparticipatetothistransparentevaluationphasetoidentifypossibledifferencesinviewsontheresultsofthescientificassessment,whichshouldbeconsideredwhenfinaldecisionsaremadebytheresponsibleriskmanager(s).TheimprovedFAO/WHOriskanalysisapproachissufficientlyflexibletodealwithquestionsregardingsafetyoffoodscontaminatedwithresiduesofchemicalnature,microbes,orotherlivingmaterials(virusesandprions),orfortifiedwithnutrients.Afoodhazardareanybiological,chemicalorphysicalagentthathasthepotentialtocauseaninjuryorillnessifnocontrolmechanismisavailable.Theyarethemajorcontributorstofoodpoisoningandcouldendangerthewelfareofthebusinessaswellasthequalityofdifferentfoodgroups.Threecategoriesoffoodsafetyhazards:ChemicalhazardsPhysicalhazardsBiologicalhazardsFoodSafetyHazardsChemicalHazardsChemicalsandcleaningequipmentneedtobestoredseparatelyfromfoodandserviceareas.Theyalsoneedtobeproperlylabeled.Asthereisariskofcontaminationfrompesticidesandfertilizersusedonrawfruits&vegetables,afoodhandlerneedstoensuretheseitemsarewashbeforeusing.Chemicalcontaminationoccursasaresultoffoodcomingintocontactwithchemicals.Itincludespesticides,foodadditives,preservatives,cleaningsupplies,andtoxicmetalsthatleachfromcookwareandequipment.Chemicalcontaminationcancomefromsolvents,detergents&sanitizers.Chemicalscanleak,seeporgiveofftoxicresiduesandpotentiallycontaminatefood.PhysicalHazardsAphysicalhazardisanitemyoucanphysicallyseeinthefood.Itmayenterthefoodatanystageoftheproduction,butmostcommonlyfoundinthemanufacturingorpreparationstage.Physicalhazardsincludeitems:suchashair,fingernails,metalstaples,andbrokenglass,as,wellasnaturallyoccurringobjects,suchasbonesinfillets.BiologicalHazardsBiologicalhazardsposethegreatestthreattofoodsafety.Disease-causingmicro-organismsareresponsibleforthemajorityoffoodborne-illnessoutbreaks.Biologicalhazardsincludecertainbacteria,viruses,parasites,andfungi,aswellascertainplants,mushrooms,andfishthatcarryharmfultoxins.Foodcontaminatedbybacteriamaylookcompletelynormal.Itcannotbetasted,smeltorseen.However,theconsequenceswillbefelt.FoodToxicologySystematicstudyoftoxicantsfoundinfoodsThesecompoundssuchas:Naturaloriginasproductsofthemetabolicprocessesofanimals,plants,microorganismsfromwhichthefoodisderivedBiologicalandchemicalcontaminantsfromtheair,water,andsoilIntentionallyintroducedfoodadditivesThoseformedduringtheprocessingoffoodsInfoodscienceandnutrition,itisespeciallyimportanttounderstandtheconceptsofrelativerisksandsafety,hazard,andtoxicityassociatedwiththeconsumptionoffoods.Riskistheprobabilitythatasubstancewillproduceharmunderspecifiedconditions.Absolutesafety,incontrast,istheassurancethatdamageorinjuryfromuseofasubstanceisimpossible.However,completesafetyisvirtuallyunattainable.Hence,theconceptofrelativesafetyhasbeenproposed.EvaluationEvaluationmeansjudgment,appraisal,estimationorassessment.Itisaprocessthatisusedtounderstandasituationinordertomakedecisionsonwhetherthereisaneedtorespondtoahazardortoasituationthatcanleadtoadisasterifnothingisdone.Theassessmentmustcollectinformationthatwillallowagoodanalysisofthesituationandthethreatstolife,humandignity,healthandlivelihoodsofthepopulation.Theprincipleofanassessmentisthattheaffectedcommunityandlocalauthoritiesareconsulted.Throughanevaluationitcanbedetermined,inconsultationwiththerelevantauthoritiesandcommunities,whetherassistanceisrequiredand,ifso,whatkindofassistanceneeded.HACCPasatoolforfoodsafetyevaluationHACCPisamanagementsysteminwhichfoodsafetyisaddressedthroughtheanalysisandcontrolofbiological,chemical,andphysicalhazardsfromrawmaterialproduction,procurementandhandling,tomanufacturing,distributionandconsumptionofthefinishedproduct.Principle1-ConductaHazardAnalysisPrinciple2-IdentifytheCriticalControlPointsPrinciple3-EstablishCriticalLimitsPrinciple4-MonitorCCPPrinciple5-EstablishCorrectiveActionPrinciple6-VerificationPrinciple7–RecordkeepingSevenprinciplesofHACCPTheimportanceoffoodsafetyevaluation(1)Inordertoensurethatconsumerfoodsafetyeducationprogramsareeffectiveinachievingtheirgoalsandpreventingfoodborneillness,itisimportantthattheseprogramsincorporatearigorousandsystematicprogramevaluation.Importantandbenefitofevaluateeducationprogramtoitsoverallsuccess:Anevaluationcanhelpyouidentifythestrengthsandweaknessesofyourprogram,learnfrommistakes,andallowyoutocontinuouslyrefineandimproveprogramstrategies.Byusingevaluationdatatoimproveprogrampracticesyoucanensurethatresourcesareexpendedasefficientlyandeffectivelyaspossible.Evaluationdatacanprovideprogramstaffwithvaluableinsighttohelpthemunderstandtheimpactoftheprogram,theaudiencetheyareserving,andtheroletheycanplaytocontributetotheprogram’ssuccess.Thereisnowaytoreallyknowwhatkindofaffectyourprogramoractivitiesarehavingwithoutaprogramevaluation.Evaluationdatacanshowyouhowsuccessfulyourprogramisinpreventingfoodborneillnessandpromotingsafefoodhandlingpractices.Conductinganevaluationcanhelpyoumonitortheprogramandensureaccountability.Theimportanceoffoodsafetyevaluation(2)Salmonella[sælməˈnelə]n.沙门菌Clostridiumbotulinum[klɒs'trɪdɪəm][ˌbɑtʃə'lɑɪnəm]n.肉毒杆菌，肉毒芽孢梭菌Staphylococcusaureus[ˌstæfɪləˈkɒkəs]['ɔ:rɪəs]n.金黄色酿脓葡萄球菌Clostridiumperfringens[klɒs'trɪdɪəm]['pɜ:frɪndʒenz]n.产气荚膜梭状芽胞杆菌Specifications[spesɪfɪ'keɪʃnz]n.规格Cholesterol[kəˈlestərɒl]n.胆固醇Pasteurization[ˌpæstəraɪˈzeɪʃən]n.巴斯德氏杀菌法Contamination[kənˌtæmɪ'neɪʃən]n.污染

Segregation[ˌseɡrɪˈɡeɪʃn]n.隔离Communicate[kəˈmju:nɪkeɪt]v.传达Spoilage[ˈspɔɪlɪdʒ]n.腐败Discoloration[ˌdɪsˌkʌləˈreɪʃn]n.褪色Pathogens[ˈpæθəˌdʒɛnz]n.病原体Bacteria[bækˈtɪəriə]n.细菌Viruses['vaɪərəsɪz]n.病毒fungus[ˈfʌŋɡəs]n.真菌Preventable[prɪ'ventəbl]adj.可预防的Parasite[ˈpærəsaɪt]n.寄生虫Evaluation[ɪˌvæljʊ'eɪʃn]n.评估Solanine[sɒ'lənɪn]n.龙葵毒Phytate['faɪteɪt]n.肌醇六磷酸Accountability[əˌkaʊntə'bɪlətɪ]n.责任制Ownership[iəʊnəʃɪp]n.所有权WordsExposureassessment暴露评估Qualitycontrol质量管理Nutritionallabeling营养标签Qualitycontrolprogram质量控制程序First-in-first-out（FIFO）先进先出Federalregulations联邦法规

Communicablediseases传染病Food-bornediseaseoutbreak食源性疾病薄发Naturaltoxins天然毒素

Worldwideintensificationofagriculturalproduction全球农业生产集约化CCPdecisiontreeCCP决策树CodexGuideline食典指南Pesticideresidues杀虫剂残留Drugresidues药物残留FoodSafetyHazards食品安全危害Foodadditives食品添加剂Pathogenicmicroorganisms致病微生物Mutantproteins突变蛋白

Derivedfoods衍生食品

Safetyassessment安全评估Riskassessment风险评估Riskmanagement风险管理Riskcommunication风险交流Potentialfoodsafetyrisks潜在食品安全风险,Foodtoxicology食品毒理学Absolutesafety绝对安全Relativesafety相对安全PhrasesGoodManufacturingPractices(GMPs)良好生产规范FoodandDrugAdministrative(FDA)食品和药物管理局WorldHealthOrganization（WHO）世界卫生组织TheoryofSampling(TOS)取样理论FoodandAgricultureOrganization（FAO）粮农组织Geneticallymodified（GM）转基因HazardAnalysisandCriticalControlPoint（HACCP）危害分析与关键控制点Criticalcontrolpoint(CCP)关键控制点Criticallimit(CL)临界极限Wateractivity(Aw)水分活度Abbreviations食品专业英语FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目录CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYCrisisDefinitionsCrisisDefinitions:Acrisisisdefinedbythedictionaryasa"criticalmomentorturningpoint".Abusinessbook,ontheotherhand,mightdefineacrisisasasubstantial,unforeseencircumstancethatcanpotentiallyjeopardizeacompany'semployees,customers,products,services,fiscalsituations,orreputation.Bothdefinitionscontainanelementofurgencythatrequiresimmediatedecisionsandactionsfrompeopleinvolved.

ThedefinitiongivenbytheAmericanInstituteforCrisisManagement(ICM)fortheworld"crisis"underscorestheassociationofacrisiswithmediacoverage.ICMdefines"crisis"as"asignificantbusinessdisruptionwhichstimulatesextensivenewsmediacoverage.Theresultingpublicscrutinywillaffecttheorganization'snormaloperationsandalsocouldhaveapolitical,legal,financial,andgovernmentalimpactonitsbusiness".Thebasiccausesofabusinesscrisisarefourinnumber:1.Actsofgod(storms,earthquakes,volcanicaction,etc.)2.Mechanicalproblems(rupturedpipes,metalfatigue,etc.)3.Humanerrors(thewrongvalvewasopened,miscommunicationaboutwhattodo,etc.)4.Managementdecisions/indecision(theproblemisnotserious,nobodywillfindout)MostofthecrisesICMhavestudiedfallinthelastcategoryandaretheresultofmanagementnottakingactionwhentheywereinformedaboutaproblemthateventuallywouldgrowintoacrisis.Crisiseventsgenerallyfallintotwobasictypesbasedontheamountofwarningtime.Asuddencrisisisdefinedas:Adisruptioninthecompany'sbusinesswhichoccurswithoutwarningandislikelytogeneratenewscoverageandmayadverselyimpact:1.Ouremployees,investors,customers,suppliersorotherpublics2.Ouroffices,franchisesorotherbusinessassets3.Ourrevenues,netincome,stockprice,etc.4.Ourreputationandultimatelythegoodwilllistedasanassetonourbalancesheet（1）SuddenCrisisAsuddencrisismaybe:a.Abusiness-relatedaccidentresultinginsignificantpropertydamagethatwilldisruptnormalbusinessoperationsb.Thedeathorseriousillnessorinjuryofmanagement,employees,contractors,customers,visitors,etc.astheresultofabusiness-relatedaccidentc.Thesuddendeathorincapacitationofakeyexecutived.Dischargeofhazardouschemicalsorothermaterialsintotheenvironmente.Accidentsthatcausethedisruptionoftelephoneorutilityservicef.Significantreductioninutilitiesorvitalservicesneededtoconductbusinessg.Anynaturaldisasterthatdisruptsoperations,endangersemployee?h.Unexpectedjobactionorlabordisruptioni.Workplaceviolenceinvolvingemployees/familymembers?orcustomers（1）SuddenCrisisAsmolderingcrisisisdefinedas:Anyseriousbusinessproblemthatisnotgenerallyknowninsideoroutsidethecompany,whichmaygeneratenegativenew-coverageiforwhenitgoes"public"andcouldresultinmorethanapredeterminedamountinfines,penalties,legaldamageawards,unbudgetedexpensesandothercosts.Examplesofthetype'ofsmolderingbusinesscrisesthatwouldpromptacalltotheCrisisManagementTeamwouldincludes:a.Stingoperationbyanewsorganizationorgovernmentagency.b.OSHAorEPAviolationswhichcouldresultinfinesorlegalaction.c.Customerallegationsofoverchargingorotherimproperconduct.d.Investigationbyafederal,stateorlocalgovernmentagency.（2）SmolderingCrisise.Actionbyadisgruntledemployeesuchasseriousthreat?orwhistle-blowing；f.Indicationsofsignificantlegal/judicial/regulatoryactionagainstthebusiness；g.Discoveryofseriousinternalproblemsthatwillhavetobedisclosedtoemployees,investors,customers,vendorsand/orgovernmentofficials；Insomeinstancescrisissituationsmaybeeithersuddenorsmoldering,dependingontheamountofadvancenoticeandthechainofeventsinthecrisis.Exampleswouldinclude:

（2）SmolderingCrisis

（2）SmolderingCrisisAdversegovernmentactionsComputertamperingAnonymousaccusationsDamagingrumorCompetitivemisinformationDiscriminationaccusationsConfidentialinformationdisclosedEquipment,productorservicesabotageMisuseofchemicalproductsIndustrialespionageDisgruntledemployeethreatsInvestigativereportercontactEmployeedeathorseriousinjuryJudicialactionEmployeeinvolvedinascandalLaborproblemLicensingdisputeswithlocalofficialsLawsuitlikelytobepublicizedExtortionthreatSecurityleakorproblemFalseaccusationsSevereweatherimpactonbusinessIncorrectinstallationofequipmentSexualharassmentallegationGrandjuryindictmentSpecialinterestgroupattackGrassrootsdemonstrationsStrike,jobactionorworkstoppageIllegalactionsbyanemployeeTerrorismthreatoractionIndictmentofanemployeeIllegalorunethicalbehaviorofanemployeeMajorequipmentmalfunctionUnionorganizingactionsNearbyneighbor,businessprotestWhistle-blowerthreatoractions

Manyempiricalresearchesintobusinesscrisiseventsindicatethatmostsuddencrisesalsogenerate"aftershocks"intheformofsmolderingcriseswhichoccurasthegovernment,mediaandinternalinvestigationsintothecauseofthecrisisuncoverspecificproblemsthatwerenotknowingpreviously.Manyofthoseaftershocksareincludedinthelistdirectlyabove.

（2）SmolderingCrisisCrisisMANAGEMENTCrisisManagement:

CrisisManagementistheprocessofpreparingforandrespondingtoanunpredictablenegativeeventtopreventitfromescalatingintoanevenbiggerproblem,orworse,explodingintoafull-blown,widespread,life-threateningdisaster.Crisismanagementinvolvestheexecutionofwell-coordinatedactionstocontrolthedamageandpreserveorrestorepublicconfidenceinthesystemundercrisis.Inthecontextofcorporategovernance,excellentcrisismanagementisa"must"wheneveracrisisoccursbecauseofthecrisis'enormouspotentialimpactonthecompany'sreputationandfinancialstanding.Poorhandlingofacrisissituationcanruintheconfidenceofthecustomersorthepublicinacompanyandjeopardizeitssurvival,asituationthatnormallytakesalongtimetocorrect,ifitstillisrepairableatall.Suchistheimportanceofpublicperceptionofacompany'shandlingofacrisissituationthatmediacoveragemanagementhasbecomeanimportantingredientofcrisismanagement.

Crisismanagementdoesn'tstartonlywhenacrisisarisesandendswhen"thelastfire